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Rice Soup
From Modern cookery, in all its branches, 1884
Serves 8
Rice should remain separate when served.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
285Calories
14 gProtein
43 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein14 g
Carbohydrates43 g
Fiber2.7 g
Sugars2 g
Total Fat5.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol98 mg
Sodium1754 mg
Potassium289 mg
Calcium96 mg
Iron4.2 mg
Magnesium49 mg
Phosphorus182 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E1.8 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate103 mcg
Choline188 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 41. The excerpt below is the record exactly as published.
RICE SOUP. In France, this soup is served well thickened with the rice, which is stewed in it for upwards of an hour and a half, and makes thus, even with the common bouillon of the country, an excellent winter potage. Wipe in a dry cloth, eight ounces of the best rice ; add it, in small portions, to four quarts of hot soup
Cook this with the app: pantry check, scaling, and the assistant.